By Marie-Antoinette Issa.
With a career that spans decades, Chef Sean Connolly’s love for cooking was sparked by a combination of tradition and the desire to constantly push the boundaries of taste and technique.
His latest venture, the ‘Smoked by Sean’ menu, is a testament to his fascination with fire, smoke and the art of cooking with flames. From his globe-trotting trips, to the bustling kitchen of Steak & Oyster Co at West HQ in Rooty Hill, Sean’s journey has culminated in an exciting exploration of smoked meats, inspired by his experiences.
Setting the world on fire
Sean’s passion for food began at home. Growing up, his Nan’s kitchen knowledge alongside his father’s culinary curiosity sparked an early interest in cooking:
"My Grandmother loved baking,” says Sean, "while my Dad enjoyed travelling and cooking food inspired by the regions we travelled to,” he adds.
This love for experimentation and adventure laid the groundwork for what would become a hallmark of his culinary style - melding traditional and global influences. His UK roots shine through in dishes like duck-fat roasted potatoes, while his Australian home provides him access to incredible seafood, with oysters being a favourite.
However, it wasn’t just home that fuelled his culinary fire. His travels to the United States also were pivotal - specifically, Texas, where he met BBQ legends like Aaron Franklin and Louie Mueller, masters of cooking with fire.
”When I went over to the US and spent time with some of the best Texas BBQ specialists, I really appreciated the textures and tastes that could be created by using wood fire flames,” Sean says.
This meeting of minds would plant the seeds for his venture into smoked meats, igniting his desire to bring this rich, primal method of cooking back to Australia.
The magic of a Texas-inspired menu
Australian BBQs are undeniably iconic and Aussies have long loved throwing a "snag on the barbie”. However, when Sean decided to bring a Texan take on this cooking style to his menus, it was considered a novelty.
"Open flames and Southern-style cooking were not the most popular style of cooking in Australia,” he says. However, Sean took this challenge and ran with it, balancing innovation with tradition. He has since made it his mission to introduce and adapt Southern-style cooking to Australian palates. At Steak & Oyster Co, Sean continues to evolve his menu, staying true to the local offerings of the seasons while incorporating the smoky, rich flavours of Texas BBQ.
Where there’s smoke, there’s ‘Smoked by Sean’
Today, what sets Sean apart in the culinary world is his ability to innovate while paying homage to the traditions that shaped him. His Texas BBQ-inspired menu, 'Smoked by Sean', is a reflection of his love for American cuisine, particularly the unique smoke flavours that he picked up during his time in Austin.
"Preparing a brisket that is made with a rub and cooked in an enclosed BBQ over several hours on a low setting, is very different from your standard grilling sausages on the BBQ. The Tex-Mex influences, coupled with smoke, offer a different profile compared to your traditional BBQ,” says Sean.
Stars of the Smoked by Sean range include the four signature dishes featured on the Smoked Platter. "St Louis pork ribs, Berkshire pork sausages, chicken wings and beef brisket are some of my favourites,” says Sean - with the careful selection of slow-cooked, succulent meats providing the smoky essence that he loves, while still offering a Modern Australian twist.
Adding fuel to the fire
For Sean, cooking with fire is more than just a method - it’s a passion that has continued to evolve throughout his career. From his early days at Morrison and Gowings to his more recent work at Steak & Oyster Co, he has refined his techniques, learning from the best in the world and constantly pushing boundaries.
Whether it’s experimenting with new cuts of meat or developing fresh rubs and marinades, Sean is never content to rest on his laurels: "We’re always developing new flavours and meats to use when cooking with fire,” he explains.
What’s next for Sean and his fiery culinary adventure? According to him, the future is bright, with ongoing experimentation and innovations in wood-fire cooking. As diners continue to develop more sophisticated palates, Sean’s burning passion for tradition, taste and teaching diners about the magic of both mouth-watering meats and shared meals promises to keep Australia’s taste buds sizzling.
